Is anyone getting tired of pumpkin yet? For as much of a pumpkin fan as I am (not nearly as much as most people), I’ve been posting an awful lot of pumpkin recipes. I think I need to stop and move on to some other fall flavors.

As I said a long time ago when I posted this Pumpkin Delight recipe, pumpkin and cream cheese aren’t my fave combo. Something about the tanginess of both the cream cheese and the pumpkin just don’t jive. But I know that I’m in the minority when I say that – or at least that’s what Pinterest likes to tell me, and I think that’s a pretty valid source, don’t you? ((all the sarcasm)) So all you pumpkin + cream cheese lovers are going to have to make this No-Bake Pumpkin Cheesecake and let me know what you think. Feel free to add more sweetener. Most people do. (I told you my taste buds are in the minority….)

There are two exclusive no-bake cheesecake recipes in my new cookbook: a basic vanilla one as well as a refreshing lime version. I don’t usually use almond flour in my recipes because so many of my readers have nut allergies, but it really does make a great no-bake crust that I used in both of the no-bake cheesecake recipes in my cookbook. I knew I wanted to develop a no-bake nut-free crust as well, so that’s what you see in this no-bake pumpkin cheesecake recipe. When you get my cookbook, you can use the no-bake almond flour crust with this recipe if you prefer, or you can use this nut-free version in the two no-bake cheesecake recipes in the book.

So what fall flavors should I scope out next? I have some intriguing ideas on my ever-growing list, but I’m always open to suggestions! I have to admit, finishing my cookbook and marketing it have left me with little time to cook, and I’m feeling a little bit out of the groove. As my faithful readers know, I’ve been running a hectic schedule the past year, and now that the bulk of the deadlined cookbook work is done, I feel a little lost as to what to do next. I knew this would happen; it always does after I pursue something passionately for a long time. I fully intend to get back into cooking, though. After all, there’s the next cookbook to think about. 😉

Have you seen the “What’s on My Plate?” post I put up on Wednesday? Click here if you want to see (in pictures) what I ate last week. WOMP is a weekly series, so subscribe via email to get the newest edition in your inbox every week! (You can subscribe via email in the sidebar to your right if you’re on desktop, or down near the bottom of the page if you’re on mobile.)

As always, check out the Suggested Products section below the recipe for links to products that I use and recommend. Check out the Notes section of the recipe for answers to FAQs.

My cookbook preorder opened on Tuesday! If you haven’t reserved your copy yet, you can do so now (and get details) by clicking here. The books will be out before Christmas, so take advantage of the preorder price to get some Christmas shopping done! Update – special preorder pricing ended October 31st, but you can still grab a copy for a great value!

Comments

You asked for “fall flavored” suggestions for you to try. Have you ever made hand held apple pies? I like the “junky” version n wonder if there’s a way to come up with a THM version? Do we THMs have a good roll out pie crust that would work for this? ( I think I could handle the filling part)

You should try experimenting with different winter squashes (squashen? Squashies? Squeesh?) in soups and smoothies and cakes and whatnot. 🙂 Orange and clove would be an interesting flavor combo to try….like a clove cake with orange glaze. You could try other variations on your cinnamon roll recipes, too! Ooooh, and a sugar cookie recipe would be awesome (unless that’s already in your cookbook of course).

I just made this and I can’t wait to try it! I will admit I licked the beaters…then the bowl… Then the spatula and loved it. Very excited to have this the next few days. And I LOVE pumpkin and pumpkin cheesecake so this was perfect for me. I also want to say I LOVE your baking blend. I was getting discouraged on THM because the baking blends I had tried were not so great. Thanks again, looking forward to getting my cook book!

Briana, the cookbook calls for almond meal for the no-bake cheesecake crust. Above you say almond flour. I’ve read conflicting ideas on whether they are interchangeable. Have you used the almond flour successfully?

If you do, you’ll need more of it since my baking mix soaks up more liquid than almond flour does. 🙂 I’m afraid I don’t know an exact conversion. You can find an almond flour crust along with the plain No Bake Cheesecake recipe in my cookbook. It has a few differences from this recipe.

You’re welcome to try, but I think you’ll get better results as written. 🙂 A better solution would be to replace the Greek yogurt with sour cream and still use the 1/2 cup of heavy whipping cream for its “fluff” power.